Bar Business March 2019

Page 1

March 2019




time Tiki’s trending, but don’t call it a comeback.


Think outside the bar.

HEALTHY HOSPITALITY Health and wellness in our industry.

Plus: 5 parking lot safety tips

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Contents March

How Tos

18 22

Think Outside the Bar

Furniture, umbrellas, and lighting combine for a great outdoor space.

Five Parking Lot Safety Tips Hit the pavement with these parking lot safety tips.



From The Editor


On Tap

A letter from our Editor Ashley Bray Industry news & announcements.


Behind The Bar



In-depth analysis of beer, wine & spirits. Important dates for the month.





Featured product releases. Elizabeth Farrell – BANKERS HILL BAR + Restaurant



Health & Hospitality


Insuring a Good Time

The conversation around wellness in our industry is changing. What every bar owner should know about insurance.

Contents photo: BANKERS HILL BAR + Restaurant Cover photo: Shutterstock/ Mateusz Gzik

March 2019

Bar Business Magazine




MARCH 2019

Vol. 12

No. 3

Bar Business Magazine (ISSN 1944-7531) is published by Simmons-Boardman Publishing Corporation 55 Broad St 26th Fl., New York, NY 10004

subscription department 800-895-4389

executive offices President Arthur J. McGinnis, Jr. Publisher Art Sutley 212-620-7247


Editor Ashley Bray 212-620-7220 Contributing Writers Raul Chacon, Tony Cross, Jim Loughlin, Christopher Osburn


Art Director Nicole D’Antona Graphic Designer Aleza Leinwand


Corporate Production Director Mary Conyers Digital Ad Operations Associate Kevin Fuhrmann


Circulation Director Maureen Cooney

advertising sales Art Sutley 212-620-7247

Bar Business Magazine (Print ISSN 1944-7531, Digital ISSN 2161-5071) (USPS#000-342) is published February, April, June, August, October, and December. January, March, May, July, September, and November will only be offered in a digital format at no charge by Simmons-Boardman Publ. Corp, 55 Broad St. 26th Floor, New York, NY 10004. Printed in the U.S.A. Periodicals postage paid at New York, NY and Additional mailing offices. Pricing, Qualified U.S. Bar Owners may request a free subscription. Non-qualified subscriptions printed or digital version: 1 year US $45.00; Canada $90.00; foreign $189.00; foreign, air mail $289.00. 2 years US $75.00; Canada $120.00; foreign $300.00; foreign, air mail $500.00. BOTH Print & Digital Versions: 1 year US $68.00; Canada $135.00; foreign $284.00; foreign, air mail $384.00. 2 years US $113.00; Canada $180.00; foreign $450.00; foreign, air mail $650.00. Single Copies are $10.00 ea. Subscriptions must be paid for in U.S. funds only. COPYRIGHT Š SimmonsBoardman Publishing Corporation 2019. All rights reserved. Contents may not be reproduced without permission. For reprint information contact: Art Sutley, Phone (212) 620-7247, or For Subscriptions, & address changes, Please call (US Only) 1-800-553-8878 (CANADA/INTL) 1-319-364-6167, Fax 1-319-364-4278, e-mail or write to: Bar Business Magazine, Simmons-Boardman Publ. Corp, PO Box 1407, Cedar Rapids, IA. 52406-1407. POSTMASTER: Send address changes to Bar Business Magazine, PO Box 1407, Cedar Rapids, IA. 52406-1407. Instructional information in this magazine should only be performed by skilled craftspeople with the proper equipment. The publisher and authors of information provided herein advise all readers to exercise care when engaging in any of the how-to activities published in the magazine. Further, the publisher and authors assume no liability for damages or injuries resulting from projects contained herein.


Bar Business Magazine

March 2019

from the editor

From The Editor

Maintaining good health should be the primary focus of everyone.

- Sangram Singh


Bar Business Magazine


e cover health and wellness in this issue—a topic in our industry that’s come out of the shadows recently. It can be hard to stay fit—both physically and mentally—in an industry centered on drinking and serving alcohol, which in itself is an unhealthy substance. This coupled with unhealthy food, long hours, and late nights can be a recipe for a poor bill of health. The first step to improvement, of course, is in recognizing the need for a change. Back in 2016, the U.S. Chamber of Commerce released a report titled Winning With Wellness, which outlined the value of workplace wellness programs. It also offered up a number of interesting statistics. For one, 80% of the population is not ready to take action to change their health behaviors at any given time. That’s a staggering number. Even more so when you consider that, according to the report, as of 2012, 117 million Americans have one or more chronic illnesses. The report cited obesity and depression as the two most costly chronic health conditions for employers. Those are some frightening facts, but my purpose here isn’t to scare you through fearmongering—it’s to get you thinking about your own habits and health. I spoke to a variety of sources for this month’s feature article, but something Jim Ryan, National Portfolio Brand Ambassador for Samson & Surrey, told me stood out. He said, “It’s never too late to start getting well and caring

about yourself.” And he’s right. If you’re one of the 80% of the population that isn’t quite ready for a change, that’s OK. There is no “perfect” date to start getting healthy—it can be January 1, April 1, or any day that you’re ready to make a commitment. What matters is that the healthy commitment you choose to make fits into your schedule and lifestyle. Health and wellness is a personal journey, and as Ryan says in the article, it’s important for people to find their own path forward, whether that be through a better diet, finding a therapist to speak with, or a new exercise regimen like yoga or cycling. That isn’t to say you should go it alone—support systems are very important in motivating you and keeping you on track. You can meet likeminded people at exercise classes you’re interested in or retail shops dedicated to those exercises and hobbies. If you’re going to Tales of the Cocktail in New Orleans this July, be sure to attend a Beyond the Bar session—you’re bound to find someone in the room to chat with. Check out our article on health on page 28 and then let me know if you have any tips or tactics for healthy living. I’d love to hear about them.

Ashley bray, Editor

March 2019



KEEP RUMCHATA ON THE BACK BAR AND IN THE COOLER. IF PEOPLE SEE RUMCHATA, THEY WILL BUY IT. RumChata®. Caribbean Rum with Real Dairy Cream, Natural & Artificial Flavors, 13.75% alc/vol. Agave Loco Brands, Pewaukee, WI. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.

From ON TAP The Editor

ON TAP Last year, Tiki by the Sea hosted over 120 bartenders in the U.S.


Tiki by the Sea

artenders looking to hone their Tiki skills will be interested in Tiki by the Sea, the world’s only tradefocused Tiki and sugarcane event. The three-day, bartender-focused educational and cultural experience is held at the Barcelona Motel in Wildwood, New Jersey each summer. Peter Nevenglosky, Co-Founder of Avuá Cachaça, is also the Founder of Tiki by the Sea. The program came together thanks to a combination of factors. “It really all started at a clam bake at my parent’s motel, the Barcelona, in Wildwood, New Jersey in the summer of 2014. I was marveling at how unique Wildwood was as a relic of 50s and 60s American culture and thinking that we should get some bartender friends down to experience it. It really solidified for me when I got my hands on a copy of the Tiki Road Trip book, which is the seminal work on where Tiki was and is in the U.S., and they had four pages devoted to Wildwood!” he says. “Given the personal connection to Wildwood; the fact that I am the founder 6

Bar Business Magazine

of Avuá Cachaça, an artisanal cachaça brand rooted in that same era in Brazil and an amazing Tiki ingredient itself; and the connection to my parents allowing us to throw an event for a fraction of the cost, the concept was born.” The first Tiki by the Sea took place in 2014 with a collection of New York bartending friends. It expanded in 2015 to 50 attendees and has since grown to include Tiki by the Sea Europe in Fregene, Italy. Last year, the event received 500 applicants and hosted 120plus bartenders in the U.S. and 50 in Italy. This year will feature two waves of Tiki by the Sea held in June as well as a trade component of Hukilau (a consumer-focused Tiki event) at the Mai Kai in Fort Lauderdale, Florida. The program features seminars on Tiki and sugar cane distillates, cachaça Tiki application, modern Tiki techniques, and the business of Tiki. There are tastings, hands-on workshops, and explorations of the 50s era town of Wildwood. The program offers a number of benefits for bartenders, and Nevenglosky

lists the top three. “1. Build your knowledge base on sugar cane spirits and Tiki cocktail application from the best of the best like Brother Cleve, Sven Kirsten, Matt Pietrek, and Michael Neff, among others,” he says. “2. Spend three days with like-minded bartenders from around the country who all share the love of the same things, and make friends for life. 3. Experience a setting unlike any other in the world— Wildwood is almost a living museum to the Doo-wop era of post-World War II.” The program is especially relevant as Tiki is trending again. “With the resurgence of the Prohibition cocktail era style, we had an important shift to taking bartending, drinks, and ingredients much more seriously,” says Nevenglosky. “Now that the classics have been re-established, Tiki serves as a nice foil to those drinks in both style and presentation. It represents a huge part of the cocktail history of the U.S. and is finding a rightful place back in the bar world.”

March 2019

From ON TAP The Editor

Shots Box: A Marketing Tactic for Craft Distillers


hots Box is a monthly craft spirits subscription box that connects craft distilleries to people nationwide. Consumers get to discover and taste new craft spirits from all over the country in sample sizes before making the commitment to buy a full-size bottle. Founder & CEO JC Stock created Shots Box in 2018 together with his partner, lawyer Casper Rankin, the legal brains behind the operation. Stock was inspired to create Shots Box to give craft distilleries more visibility and enable consumers to discover spirits they wouldn’t see locally. “A small craft distiller in one state would have no way of reaching a consumer in another state (at least not without spending a ton of money and battling the legalities around it),” says Stock. “We wanted to help connect craft distilleries to consumers nationwide.” For $39.99/month, subscribers get 10 sample-size spirits from a variety of craft distillers. If subscribers like what they taste, they can purchase full-size bottles straight from Shots Box’s website as well as leave reviews on the various spirits. At press time, Shots Box has released four boxes, which featured a variety of


Bar Business Magazine

craft distillers, including Copper & Kings Apple Brandy, Death’s Door Gin, Adelaide’s® Dreamsicle™ Caramel Mocha Mojo Liqueur, Mandarine Napoléon, Bozeman Spirits Distillery Montana 1889 Whiskey, and many more. “This is exposure a small distillery otherwise wouldn’t have,” says Stock. “Effective marketing for craft distillers is becoming more and more difficult as craft distillers simply don’t have the budget that the major alcohol brands do. Additionally, these craft distillers who are investing in their product, and not marketing efforts, don’t have the time, resources, or funds for ‘traditional’ marketing efforts.” Shots Box also has a charitable benefit. The company has pledged $12,000 in one year to Thirst Project, a non-profit organization made up of socially conscious young people on a mission to end the global water crisis. For every two full-size liquor bottles ordered through Shots Box, 50 cents from that purchase is donated to the Thirst Project. That amount provides one person with clean drinking water for a year. Boxes ship to California, Washington, Oregon, Idaho, Nevada,

Arizona, and New Mexico and are quickly expanding throughout the U.S. Shots Box also has a retail store in southern California. “Restrictions are based on the laws of the state, since liquor and shipping laws vary,” explains Stock, who says his legal team is working to make it easier for craft distillers to gain nationwide exposure. Interested craft distillers can get involved in a number of ways. “One way is by reaching out to us and proving that they’re a small distiller with an exceptional product,” says Stock. “The other way is by us reaching out to them. “[We] make sure the process of bottling, labeling, legal questions, and more is as seamless as possible in order to secure a spot in the box.”

March 2019

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Let’s talk

Behind The Bar: Tiki

BY Tony Cross


Bar Business Magazine


n case you haven’t noticed, the cocktail industry is thriving and has been on a steady uphill climb year after year. New spirit distilleries continue to pop up across the globe, seasoned and novice bartenders are staying creative, and thanks to social media, sharing ideas and recipes makes it easier than ever to keep industry folks in the loop. And according to a survey conducted by technology company Morning Consult, which looked at a sample of more than 2,000 adults, more people now prefer liquor drinks over beer and wine. When new (or old) drinks are trending, it keeps both regular cocktail imbibers

and those new to mixed drinks thirsty for creative libations. Pun intended. Take Tiki-styled drinks. The Tiki bar can be traced all the way back to Donn Beach and Don’s Beachcomber bar, which opened in 1933. But if you’ve kept an eye on Instagram over the past five years, you may have noticed vintagestyled Tiki mugs and bowls popping up on bar and cocktail enthusiasts’ feeds. And even though I initially thought that this was “trending” as of late, I was sadly mistaken. As you’ll see below, I was quickly corrected by a man who’s been in the Tiki game since the 90’s. That being said, the reach of Tiki drinks is stronger than ever, with everything

March 2019

Photo: Shutterstock/ Leigh Loftus.

Don’t call it a comeback.


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Behind The Bar: Tiki from handcrafted mugs, restored recipes, and themed bars.

Donn Beach is considered the inventor of the Tiki bar.

Tiki mugs or vessels have become very collectible.

When first adding Tiki drinks to your menu, start with the classics.


Bar Business Magazine

The Vessel Before you make your first Tiki drink, you’ll need to choose a glass, Tiki mug, or as Danny Gallardo refers to it, “a vessel.” Gallardo is the Owner of Tiki Diablo in Los Angeles, California. I became familiar with Gallardo’s work after following his Instagram page (@tikidiablo) a few years ago. If you’re looking for the guy to create and craft a special vessel for you, look no further. We chatted on the phone for a while, and he quickly informed me that all things Tiki have been revived for much longer than I had thought. He explained that in the late 90s and early 00s, it was rare to see any place that was cocktailcentric. During this time, Gallardo, Jeff Berry (a tiki connoisseur, beachbumberry. com), and a group of guys would get together at an L.A. bar on Wednesday nights and try to reverse-engineer Tiki drinks. “I came from the art side of it first. I was carving wood Tikis—big eightfoot, nine-foot statues—and was also just starting to make mugs. I thought it was very interesting that they were taking notes and drinking these drinks while discussing this stuff,” says Gallardo. “So the Tiki movement had already had its first exposure in 02, 03.” Gallardo’s mugs took off locally and stateside, and he was also able to create and ship wholesale to a chain of Home Depot stores. “That kind of helped me out with name recognition outside of the Tiki-world bubble,” he says. “We were all the way to Louisiana and [in] over 600 stores. I used that as a launching point for pushing my method.” Gallardo is the sole designer and sculptor in his company. He does, however, have a crew that have been making ceramics since 1980. “I’m a firm believer in surrounding myself with people that are better than I am,” he says. Today, Tiki Diablo’s mugs are international. “We’re doing a lot of work with distilleries that are not U.S.-based; ones that are appreciating what we’re doing,” says Gallardo. “We design and make unique mugs for every single client. No client gets the same design; everything is from scratch.

“A lot of stuff that I make is brandcentric. What people decide to do with the mugs is up to them, which makes a lot of my stuff hard to get. This year we’re going to focus on putting an emphasis on buying mugs that you can get directly from our website (” Tiki Diablo also makes customized mugs for bars and restaurants. Gallardo has made mugs for Jeff Berry’s worldrenowned Latitude 29 in New Orleans as well as Chicago’s famed Three Dots and a Dash. What Gallardo does see as currently trending in the Tiki world is collecting these one-of-a-kind mugs. For example, Three Dots and a Dash sold out of 400 Tiki Diablo mugs in a matter of days. “You have to have mugs [when selling Tiki drinks] as a part of your business plan now. Nowhere else are you going to clear up to $80-$100 off of one item on your menu—pure profit,” says Gallardo. He cites the example of Phoenix, Arizona’s subterranean cocktail bar, UnderTow, “They order back-to-back, they sell everything out, and as they’re making their final payment, they ask me ‘okay, what’s next?’ It’s a huge component in sales and income for bars now—getting the mugs going and moving on to the next ones.” Gallardo says most bars even have mug release parties. “People are lining up the morning of to make sure that they get a mug,” he says. And what does Mr. Tiki Diablo drink in his vessels? “I’m a classic Mai-Tai guy; I love a Daiquiri too,” says Gallardo. The Cocktails Even if you have exquisite glassware and mugs from Gallardo, you’re still going to have to make sure that it’s what’s inside that counts. If you’re adding Tiki-style drinks to the menu for the first time, I recommend sticking to the classics. This works for a few reasons: just like with other classic drinks (i.e., OldFashioneds, Sours, etc.), perfecting them and seeing why they work is crucial information to have before creating your own. Having a custom Tiki mug with an unbalanced, overly sugary concoction will surely lead your program to failure.

March 2019

Behind The Bar: Tiki

1 oz Smith & Cross Rum 1 oz Green Chartreuse ¾ oz Fresh pineapple juice ½ oz Fresh lime juice ½ oz Rich simple syrup 1 piece Nutmeg

Combine all ingredients (sans nutmeg) in cocktail shaker. Add ice and shake like hell for 10 seconds. Double strain into a rocks glass with large ice cube. Take nutmeg and grate it over the cocktail for a light dusting. Tony Cross

Pink Bikini

1 oz Espolòn Reposado Tequila 1 oz Strega ¼ oz Fresh lemon juice 5 Raspberries 8 Mint leaves Lightly muddle raspberries and mint in a shaker tin. Add remaining ingredients then shake, strain, and serve in a rocks glass with crushed ice and a mint garnish. Lexy Rae Durst, MG Road


Bar Business Magazine

Tiki Diablo Mug

March 2019

Photos (top to bottom): Rachel Love; Tony Cross.

An Ode to No One

Take the Daiquiri, for example—if you or your bartenders cannot make a balanced Daiquiri, then it’s highly likely that the rest of your cocktails are unbalanced as well. The second reason to start with the classics is kind of a no-brainer: your guests’ eyes will gravitate towards cocktails like Mai-Tais and Singapore Slings. Using fresh juices, making your syrups from scratch, and incorporating island spices are good starting points when crafting these cocktails. I was able to chat with Lexy Durst, Bar Manager at MG Road, one of my favorite bars in Asheville, North Carolina. MG Road is not a Tiki bar, but along with having a great atmosphere (best music, to boot) and friendly bartenders, they do embrace Tiki culture. “While we don’t have a recurring ‘Tiki night’ here, it is a theme that we love to revisit as often as possible,” says Durst. “So far, we have done two annual ‘Freaky Tiki’ pop-ups featuring a specialty cocktail menu, Polynesian-style food, a popular surf rock band called The Krektones, and more. On both occasions, we featured a large-format cocktail called The Bermuda Triangle, which was only available to one group of 8-10 people and was served inside of a glow-in-the-dark aquarium. At MG Road, our approach to Tiki is sometimes silly and always fun.” Even though it’s not Tiki Night every

night at MG Road, island-style drinks do frequent their eclectic and ever-changing menu. This has led to their guests pining for more “funkier rums” (which is right up my alley—see the recipe to the left featuring Smith & Cross Rum). “Due to our sizable rum selection, people are starting to let their curiosity wander and are branching out even further with rhum agricoles and overproof rum cocktails,” says Durst. “I teach monthly bartending classes at MG Road that are open to anyone with or without bar experience, and the first cocktail I always teach when describing a well-balanced drink is the daiquiri. It is, in my opinion, the perfect cocktail. I would, therefore, recommend that if a bar or bartender is interested in developing more Tiki drinks, perfecting the basics is the most important place to start!” See! Daiquiri for the win! Not to overstate the importance of the Daiquiri, but unfortunately it cannot be said enough. When creating your own riff on classics, you may substitute different rums, modifiers, and/or juices. Inspiration comes in many forms, but for me, it’s usually an on-the-spot thought; some of my favorite creations have come on a whim, and my recipe, An Ode to No One, is no different. A few years back, I had just finished a twelve-hour shift and was tired. I really craved something strong but not spirit-forward. I ended up grabbing a few of my favorite spirits and juices, and An Ode to No One was born (see the recipe at left).


Happenings April 2019


APRIL 22 Earth Day Use today to make some green goals for your bar.

APRIL 15 Income Taxes Due We all could use a drink today! Mix up a list of drink specials that even Uncle Sam can’t refuse.


APRIL 19 National Garlic Day If garlic cocktails aren’t your style (yes, they exist!), then opt for adding garlic-stuffed olives to your Bloody Marys.

APRIL 6 NCAA Final Four


Bar Business Magazine

APRIL 27 Tell a Story Day Tell your customers a story today about the origin of a cocktail, a brand, or a spirit.

March 2019

All Photos:

March Madness continues into April. Line up draft specials and tune your TVs to the basketball tournament for a slamdunk weekend.



APRIL 1 Alcohol Awareness Month


This month, be sure your bar is bringing awareness to alcohol abuse and taking action to prevent it.

march nightclub & bar show March 25-27, 2019 Las Vegas, Nevada

APRIL 27 Babe Ruth Day Celebrate baseball season and one of the greatest players of all time—legend has it he was a big whiskey fan.

WSWA Convention & EXPO March 31-April 3, 2019 Orlando, Florida

april northwest food show April 14-15, 2019 Portland, Oregon

APRIL 21 Easter Sunday


Highlight spring flavors in your holiday cocktails. Or go Tiki and get some inspiration from our Behind the Bar column on page 10.

May nra show

May 18-21, 2019 Chicago, Illinois

June bar convent brooklyn June 11-12, 2019 Brooklyn, New York

APRIL 7 World Health Day

Turn to page 28 for information on health and wellness in our industry.

March 2019

Bar Business Magazine


How To

How To: outdoor design

Furniture, umbrellas, and lighting combine for a great outdoor space.

Think Outside the Bar 18

Bar Business Magazine

By Christopher Osburn March 2019



Photos (left to right): Tavern on the Green, Ryan Fischer; Westminster Teak.

beautiful bar with comfortable seating, great lighting, and great drinks is a great place to be. That is, unless it’s sunny and warm outside. In that case, sitting inside a bar seems like a waste of a perfect day. But, if the bar has a luxurious, comfortable outdoor seating area, customers will stay, drink, and chat for hours. A lot of bars and restaurants set up outdoor seating wrong because they think it doesn’t matter what the outdoor area looks like as long as it’s outside in the sun. The tables can be small and rickety, and the chairs can be blocky and uncomfortable. They assume that since it’s outside on a patio or deck, customers won’t care that it’s lackluster. But they’re wrong. Their customers won’t come back and will instead seek out bars and pubs with fun, exciting outdoor seating areas. For bars looking to make a change to their outdoor areas, they’ll need a little help and guidance from a few professionals who literally make it their business to design outdoor seating areas for bars and restaurants. Outdoor Furniture The key when planning seating is comfort. “Trying to enjoy yourself in uncomfortable furniture can lead to just an ‘okay’ experience, and you will want to do what you can to keep patrons coming back for more,” says Frederick Fluchel, Vice President of Sales and Marketing for Westminster Teak. Having furniture that is attractive and durable is a win for both the bar and the guest since they will spend an extended time enjoying themselves. By using existing structures or adding new elements to an outdoor space, bars can create “areas” where guests will feel comfortable by utilizing different types of furniture such as lounge, dining, and bar furniture. “If you’re having an area for live entertainment then a mixture of comfortable furniture is important to repeat patrons,” says Fluchel. Taking shortcuts in furniture investment will most likely cost a bar more in the long run, especially when it comes to the type of furniture

Teak furniture is durable, sustainable, and low maintenance.

chosen for the outdoor space. Wellmade, low-maintenance furniture also keeps staff focused on the patrons. “Choosing furniture that matches the concept of the bar while being extremely durable should be one of the highest considerations as it will be the biggest investment you’ll make, short of construction costs,” says Fluchel. “Teak furniture is a durable, sustainable, low-maintenance choice when implementing into an outdoor bar space due to its longevity, and it’s also a sustainable resource. Timeless designs are preferable to trendy, disposable materials.” It’s also smart to invest in quick-dry cushions so customers won’t have to sit on wet cushions. Shades/Umbrellas Shades, umbrellas, and canopies are primarily used outdoors to protect from the sun and the elements. “Incorporate the use of umbrellas or canopies for shade and shield,” says Fluchel. But these pieces should also be brightly colored to help attract customers. Also, bar owners should be sure they’re buying high-quality, rugged commercial equipment and not consumer-based products that won’t hold up to commercial wear and tear. It’s also important to buy outdoor furniture that has been treated with UV inhibitors. Products purchased from Home Depot or Lowes likely won’t have this and won’t last more than one season. Be sure to choose the right materials

and colors for outdoor use, as well. “Be aware of the fact that dark colors in the sun get hot,” says Paul Weintraub, National Sales Manager at American Trading Company. “Make sure you are getting real outdoor furniture. No amount of varnish on an oak top is going to allow it to be used outside. “Cast iron will rust unless it is zinc treated. Cast aluminum will get hot. Don’t expect to get good quality from internet-only dealers selling at unbeatable prices.” Bars should take care of what furniture and canopies they do buy to help extend their useful life. Treat the outdoor seating areas as an integral part of the establishment and not as an afterthought. “Provide shade and take care of it,” says Weintraub. “Flapping umbrellas or umbrellas with tears or broken ribs do not speak well of you. Provide protection from wind. Keep it clean.” When setting up the outdoor area, bar owners should keep sightlines in mind as well as attendant noise. “While the available outdoor space may be overlooking a parking lot or busy highway, there are ways to perhaps ‘enclose the space’ with greenery to have it look inward,” says Weintraub. On the flip side, owners should also keep in mind that if they have a great view they should take advantage of it and not block all the sightlines with umbrellas and canopies. Lighting A great design should help tell a bar or restaurant’s story. Design is just as important for outdoor spaces as interior ones. Hence, there should be a deliberate design connection between

Pro Tip Outdoor areas with comfortable furniture, proper shading, and the right lighting, will keep customers coming back.

March 2019

Bar Business Magazine


the two. This connection heavily pertains to lighting. “The challenge is there’s often less control in an exterior space (due to adjacent street lights, a neighbor’s lighting, or maybe an obnoxiously bright sign),” says Brett Andersen, Principal Designer, Focus Lighting. “However, a good designer will find ways to mitigate these potential issues and extend the bar’s interior design vocabulary to the exterior—perhaps through the choice of decorative fixtures, a signature color (either with light or material), or a memorable design feature.” There’s no universal answer to the question of what lighting works best outdoors. “The principles for great bar and restaurant lighting are the same whether you’re inside or outside; create a memorable first impression, make people look and feel great, and use light to help tell the venue’s story,” says Andersen. With that said, exterior fixtures add a whole new level of complexity and cost. “You also might have to deal with additional codes (for example, “Dark Sky” regulations), so the goal is to navigate these additional challenges while also achieving the above 20

Bar Business Magazine

objectives,” says Andersen. The most challenging aspect of outdoor lighting is longevity. “Luckily, the adoption of LEDs has greatly reduced regular lighting maintenance, but outdoor fixtures (especially ones in oceanfront or humid areas) take a huge beating over time,” says Andersen. Be sure to investigate and understand

The interior and exterior design should be connected.

the steps manufacturers have taken that allow their fixtures to survive in these harsh environments. “One hint: whenever possible, find where the fixtures have been installed for a few years and see how they’ve held up,” recommends Andersen. “Nothing beats that type of test.” When it comes to lighting, think in

layers. “Layers of light add depth and richness to any design, and when coupled with a small dimming system, they allow you to dial in the perfect, memorable composition,” says Andersen. “One critical lighting layer for bars is a flattering light on guests’ faces.” This often means some form of table lighting—either a simple candle or perhaps a battery-operated LED lamp. “Experiment with different options (type of candle, glass color and transparency, etc.) until you find the perfect quantity and quality of light to make your guests look fabulous,” says Andersen. All in all, when designing an outdoor seating area, it’s important to buy for comfort, functionality, and the long term. “It will look better for a greater part of its life,” says Weintraub. It’s also important to be aware of how the bar staff will treat the tables, chairs, lighting, awnings, and umbrellas. “If you have a sidewalk café, you must stack and store every night, and you age the furniture every time you stack it, so your staff has to be trained not to throw it around even though it may be lightweight,” explains Weintraub.

March 2019

Photo: Magic Hour at Moxy Times Square, Warren Jagger.

How To: outdoor design

H C R A M 9 1 0 2 , 7 2 7 5 2 H 26-E2NTER C R A TES M ON C






How To

How To: Security

Five Parking Lot Safety Tips Hit the pavement with these parking lot safety tips.


ar employees are susceptible to a myriad of work related injuries—from sprains caused by replacing heavy kegs to cuts from broken glasses. These work-related injuries can result in a cocktail of direct and indirect costs, including lost productivity and increased workers’ compensation premium costs. What many bar owners may not

Pro Tip Bar owners can be liable for injuries that occur in any area that they own, maintain, or operate—including parking lots, garages, or adjacent sidewalks.


Bar Business Magazine

realize is that they are not only liable for employee injuries that may occur inside their establishments, but they can also be liable for injuries that occur in any area that they own, maintain, or operate—including parking lots, garages, or any adjacent sidewalks. This means that if an employee gets hurt by tripping and falling in the bar’s parking lot on the way to or from work, it could be considered a workrelated injury. Creating a safer bar, indoors and out, requires ongoing effort and commitment. Here are five parking lot safety tips to follow to mitigate outdoor hazards. 1. Ensure the pavement is free of tripping hazards. Make sure pavement in and around the parking lot is clear of debris, including broken beer bottles and rocks that could contribute to slips, trips, and falls. Make sure any potholes are filled

and cracks are sealed. Consider marking sidewalk ends, curbs, and uneven surfaces with yellow safety paint to make them more noticeable. 2. Prepare for inclement weather. Severe weather conditions in many parts of the U.S. may create slick, icy, or wet patches that can increase the risk of someone getting hurt. Pay special attention to parking lots, sidewalks, and entrances during the winter months and regularly clear them of snow and ice. Ensure that proper footwear is being worn by all employees needing to access or work in areas outside the building. 3. Install adequate lighting. Late nights are inherent to working at a bar, so it is important to install proper lighting to reduce the chances that any employees get hurt around closing time. Be sure to position lights throughout the parking lot, paying special

March 2019

Photo: Shutterstock/ Avigator Fortuner.

By Raul Chacon


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How To: Security

Severe weather creates slick, icy, and wet patches that can lead to injury.

attention to entrances, alleys, and behind the bar—especially around dumpsters or recycling receptacles. 4. Clearly communicate safety risks to employees. Employees can play a role in reducing workplace injuries in the parking lot. Encourage a “buddy system” for employees who leave late at night. Reinforce the importance of

employees always being aware of their surroundings while in the parking lot—whether they are driving or walking. Encourage employees to park near the parking attendant, if one exists, or in well-lit areas. These best practices should be included in employee handbooks and communicated frequently.

5. Create a regular maintenance program. It is also best practice to conduct quarterly maintenance checks of the parking lot. Make sure trees or shrubs do not block light fixtures, and replace any burned out or broken bulbs immediately. Consider budgeting for periodic repaving, repainting, and other necessary repairs to keep the parking area in

Photo: Shutterstock/ Mr Twister


Bar Business Magazine

March 2019

How To: Security

a safe condition. Developing a safe environment inside and outside the bar requires commitment from everyone—from bar back to owner. Encourage employees to report conditions in the parking lot that feel

dangerous or unsafe to management. Be sure to respond quickly and appropriately to these reports to keep all employees safe.

Raul Chacon is Western Region Loss




Control Manager for EMPLOYERS (, America’s small business insurance specialist, which offers workers’ compensation insurance and services through Employers Insurance Company of Nevada, Employers Compensation Insurance Company, Employers Preferred Insurance Company, and Employers Assurance Company. Not all insurers do business in all jurisdictions. EMPLOYERS® and America’s small business insurance specialist® are registered trademarks of Employers Insurance Company of Nevada. The information provided is intended to provide a general overview. This information is not legal advice and should not be relied on as such. EMPLOYERS® makes no warranties for the accuracy, adequacy, or completeness of the information provided, and will not be responsible for any actions taken based on the information contained herein. If you have legal questions or need legal advice, please consult an attorney.




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Health &



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March 2019



ven up to a few years ago, discussions in our industry about health were often focused on the consumer’s viewpoint— seminars on how to avoid overserving, how to recognize signs that someone is intoxicated, and how to keep our venues safe for all patrons. These are all important topics, but what about our staff’s point of view—the owners, managers, bartenders, and brand ambassadors? Fortunately, discussion about the mental and physical health of those in our industry has come out of the shadows and into the mainstream. According to Caroline Rosen, Executive Director of the Tales of the Cocktail Foundation, this movement has been a long time coming. “Everyone is very aware of it,” says Rosen. “I think it’s been coming for quite some time, and I think what’s wonderful is you are seeing decision makers listen to their teams.” Tyler Williams, Vice President of Business Development for Food+Beverage Innovations (makers of Jevo, the fully automated gelatin shot maker), first saw this healthy living movement take shape on the hotel side of hospitality. “Hotels are taking heed,” he says. “SPG and Marriott have partnered with Under Armour to supply gym clothes and shoes if you forget your things. Even mid-level hotels replenish bottled water each time the room is cleaned. Room service menus have changed for the better—no more wilted iceberg lettuce and outof-season veggies. These days it’s fresh everything.”

Photo Credit

By Ashley Bray

Photo: Yuganov Konstantin.

The conversation around wellness in our industry is changing.

Industry Leaders In our industry, associations and top industry tradeshows are leading the charge on the health and wellness movement. In early March, the International Restaurant & Foodservice Show of New York had a number of educational sessions on creating a better work/life balance and incorporating fresh ingredients and healthier options onto your menus and into your own meals. The show was even co-located with the Healthy Food Expo. This month’s upcoming Nightclub & Bar Show is also addressing healthy living with a session called “Supporting Ourselves & Our Industry with a Long-Term Mentality,” which will discuss sobriety and healthy living. The Tales of the Cocktail Foundation (TOTCF) stepped up their dedication to healthy living at last year’s Tales of the Cocktail. Through 38 free activations, the event’s Beyond the Bar programming facilitated dialogue and inspired thinking around pressing topics facing the hospitality and spirits industry, such as social justice, lifestyle, health, addiction, and sustainability. “Our pillars are to educate, support, and advance those in the global hospitality community. And when we’re looking at supporting the whole bartender, a huge part of that is health and wellness,” says Rosen. “Bartending is truly a lifelong profession, and as a Foundation, we think it’s really important that we put March 2019

Bar Business Magazine


Health a spotlight and an emphasis on these activities that can help people maintain a healthy balance within their career.” The TOTCF is expanding its efforts this year with Beyond the Bar sessions now included in its other events—Tales of the Toddy and Tales on Tour in Puerto Rico. At this year’s Tales of the Cocktail, there will be an entire Beyond the Bar education track alongside the activations that were launched last year. Lynn House, National Brand Educator for Heaven Hill Brands in Chicago, will act as chair of the education committee responsible for curating the seminars in this track. “It’s really important to discuss these different topics, but it’s also really important to make sure that you have experts in the room,” says Rosen. “One of our goals is to not only always have that professional in the room, but also to help people know where those resources are that are free or inexpensive when they want to have those dialogues—whether it’s with their work, or their friends, or their community.”

Challenges & Solutions Oftentimes, our industry is in direct opposition to a healthy lifestyle, so bar staff can encounter quite a few challenges when trying to get fit. The first, of course, is easy accessibility to alcohol. “Even given all of the highprofile measures taken up by industry leaders to promote healthier lifestyles, it’s tough to discount the virtual omnipresence of alcohol in our business,” says Williams. “Coupling the convenience of alcohol with long-standing cultural norms, like the ‘shift drink,’ and stresses inherent in bartending and bar ownership, creates a slippery slope.” Aside from working to cut down on drinking or to cut it out entirely, Williams recommends looking for healthier options. “When it comes to drinking, one of the best things I’ve done is to be more mindful of what is mixed with the spirits in my drink,” he says. “There are better, less-sugary mixers out there that are made with natural ingredients that are widely available.”

Exercise is also a big factor in staying fit, and Jim Ryan, National Portfolio Brand Ambassador for Samson & Surrey, recommends finding something that interests you. For him, it’s been yoga and Pilates, and he recommends that those in our industry find a similar path to get moving—whether its through yoga, cycling, establishing a gym routine, etc. Finding a buddy or a support group can help motivate you. “You need someone to stay on track and share goals with,” says Ryan, who recommends visiting gyms or retail shops dedicated to exercises like cycling or yoga to find like-minded people. It can be difficult to fit exercise into a busy schedule, especially when you’re on the road a lot. Ryan says it’s important to make time for yourself a priority. He’s found a yoga studio in every city he travels to so that he has the opportunity to practice even when he’s on the road. “Build time in your schedule for yourself,” he says. “The very nature of the service industry is challenging to the

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Health body, mind, and spirit. To have those little bits of opportunity for yourself that you can find, and force yourself to find in some cases, can really make for the betterment of your day, your work, and your longevity in the industry.” Williams agrees and says it’s all about establishing a routine. “I’m on the road an average of two to three weeks out of every month, so it starts with making sure that


Bar Business Magazine

every time I go on the road, I have easy access to the same resources that are available at home,” he says. “My schedule can be wall-to-wall, and I know that if exercise isn’t convenient, my routine will suffer. I choose hotels based on the quality of the gym, for example. At the very least, I’ll hop on the treadmill for a 5K.” Late nights and a lack of sleep can also present hurdles to healthy living. To

counteract this problem, Ryan schedules early morning yoga classes, which is motivation enough to get him to bed early. “I certainly feel better for myself and the decisions that I make when I do make those classes that I’ve scheduled into my time on the road,” he says. “My diet also changed—you can’t be eating fried chicken at two in the morning if you’re trying to make a 6 a.m. yoga class.” Speaking of diet, Ryan suggests making small changes and preparing your own food, when possible. “Diet is first and foremost the most important thing,” he says. “It can be tricky in a restaurant environment to prepare a family meal that’s healthy, so build something healthy into it. If that’s not an option, then you and a buddy can share meals together if you both work the same schedule. It’s all right if you bring your own food to family meal. You can’t just expect it to be healthy if it hasn’t been in prior shifts.” On the mental health side, a lack of support or a place to share your feelings can present challenges as well. “It’s about making sure that we’re taking care of our bodies, our health, and our communities and making sure that we not only have a safe space, but those that are working with us have a safe space to communicate their needs,” says Rosen. Similar to the support group for exercising, Ryan recommends finding a group or individual you can talk to about emotional and mental health. “It’s important to have people that you can feel safe around in instances when you’re not doing well. There are lots of times when you need to have a support network,” he says. “It’s important to be able to express yourself emotionally, and if that means going to see a therapist or finding a support group, then that’s OK too. Therapy is something that has long been shunned in this country in particular and this industry for far too long. “In the service industry and in the spirits business, there’s a lot of added stress, and I personally think that everyone should have an opportunity to [speak with] a neutral third party.” Change is hard, but with commitment, a support group, and a dedication to yourself, it can be done. And remember, as Ryan says, “It’s never too late to start getting well and caring about yourself.”

March 2019

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TIME By Jim Loughlin


Bar Business Magazine

March 2017



What every bar owner should know about insurance.


rom a casual night out and birthday drinks with friends to Sunday game days and holiday festivities, bars bring together people to celebrate a variety of events. When consumed moderately, a drink or two may mean a night full of laughter and unforgettable memories. But in every drinking occasion comes a bucket load of responsibilities. From alcohol poisoning and bar fights to drunk driving and accidents resulting from intoxication, there are hundreds of bad scenarios that can result from too much drinking. A bar full of guests and tables overflowing with alcohol is a good thing for a business, but owners should be aware that every patron drinking at their establishment invites a possibility of never-ending liquor risks and financially damaging liabilities. If not addressed properly or covered, these liabilities can cause exposures that can drag down even the most successful business, which is why it is essential to have the proper insurance coverage in place. The Biggest Risks As a business, the safety of customers and employees is the top priority. Of course, monitoring the consumption of patrons and mitigating unfortunate scenarios are paramount, but even when this is done, there are still a number of risky scenarios. The most common include: Driving under the influence. There are more than 10,000 cases in the United States each year where car accidents result in death due to drunk driving. It is also a common scenario that bar owners are named in the lawsuit—even if they follow strict alcohol-serving protocols. Activity hazards. Mechanical bull rides, alcohol shot tricks, dancing contests, and sporting events are fun and can help attract customers, but accidents from these activities demand a lot of responsibilities. Slips, falls, head

traumas, wounds, and burns require costly medical attention. No exit zone. Guests that are unable to exit from the establishment due to a blocked, locked, or undistinguishable exit can easily exceed a standard policy worth $2 million in the event of a fire or catastrophe. Just imagine the hefty claims of bodily injury and property damage due to a missing or malfunctioning exit door. Flammable decorations. The lights and ambiance of a business might fancy the eyes of customers, but they also pose a great danger to bar owners. Bar decorations that are flammable in nature can cause burns as well as disfigurement, and claims from these types of injuries tend to be higher when compared to other cases. Fake out. Underage patrons will do everything they can to enter bars and clubs. Fake ID cards are rampant and bars that are unable to recognize counterfeit documents are held liable for any risks and liabilities these minors might incur—even after they have left the premises. Bar Insurance: What coverage is Recommended? Acquiring the right coverage is the ultimate key towards a successful and well-protected business. Although products and services differ from one establishment to the next, there are insurance policies specific to businesses serving alcohol. Obtaining tailor-made packages ensures proper coverage against untimely events and unfortunate circumstances. General Liability + Commercial Property. A flexible policy made to protect businesses from bodily injury, property damage, and personal or advertising claims, general liability covers medical costs and associated expenses resulting from business operations. Commercial property, on the other hand, protects the physical assets owned by the establishment against property damage or certain losses. These two are combined in one single insurance called

Business Owner’s Policy or BOP. Liquor Liability. This policy aims to protect businesses that serve, sell, distribute, manufacture, or supply alcoholic beverages from any legal responsibilities caused by an intoxicated person. It provides coverage for accident, property damage, injuries, and wrongdoings done by inebriated customers. Assault and Battery Coverage. It protects bar owners from a particular incident such as a conflict between customers. Assault and battery coverage fills the gap for claims that fall under expected or intended injury and must be included on both general and liquor liability policies. Factors That Influence Insurance Rates No business is alike and every bar has its own unique set of risks and liabilities, thus insurance rates vary depending on several factors. But on the average, bar owners should expect to pay anywhere from $3,000 to $5,000 annually for insurance policies. The type of bar, location, number of years in the business, annual sales and revenue, the current number of employees, types of products being served, and entertainment options are typically assessed by carriers before they offer an accurate price quotation. They always say that an ounce of prevention is better than pounds of cure. It sounds cliché, but in the world of the bar industry, this holds much truth and value. With the right insurance coverage, one can keep their patrons perfectly safe and still serve alcohol for a booming and successful bar.

Jim Loughlin is a well-respected insurance industry veteran with more than 20 years of experience. He is currently the Sales Director at CoverWallet (, a tech company that makes it easy for businesses to understand, buy, and manage insurance—all online and in minutes. March 2019

Bar Business Magazine



Tippy Cow® Gets All Dressed Up Tippy Cow Rum Cream

Tippy Cow Rum Cream has introduced an all-new look for its complete line of nostalgic flavors, which includes Orange Cream, Chocolate Shake, Vanilla Soft Serve, and Shamrock Mint. “The new dressed-up packaging better communicates Tippy Cow’s quality and provides a bottle display that really stands out on a back bar,” said John Reiter, President of Midwest Custom Bottling. “The new look increases consumer recognition of the brand as a high-quality cream liqueur while colorfully conveying each of Tippy Cow’s long-loved nostalgic flavors found inside every bottle.” Blended with the finest Caribbean rum and the freshest real dairy cream from Wisconsin, Tippy Cow flavors like Orange Cream, Chocolate Shake, Vanilla Soft Serve and Shamrock Mint are reminiscent of iconic sweet creamy flavors. Tippy Cow is available nationally at on and off-premise locations.

Courvoisier® Cognac Releases a Limited-Edition Innovation Courvoisier® Sherry Cask Finish

Courvoisier® officially announces the launch of Courvoisier® Sherry Cask Finish for a limited time. This unique Sherry Cask blend was specifically developed for the U.S. market following its Master’s Cask Collection debut in Europe. The new spirit marks the first time a leading Cognac house has released a sherry cask-finished expression. Courvoisier Sherry Cask Finish begins with an initial blend of liquid that is aged for two to eight years. It is then matured in French limousin oak casks, before it undergoes a second maturation in Sherry casks for a period of at least four months. Courvoisier specifically selected Sherry casks from Southern Spain for their color, intensity, and rich Sherry notes. The Cognac produces a harmony of toasted almond and honey top notes, with extra rich dried fruit notes and a long-lingering finish. This limited-edition cognac is 80 proof and available nationwide for a suggested retail price of $39.99 for a 750mL bottle.

Rogue Introduces First-of-its-Kind Stouted Whiskey Rolling Thunder Stouted Whiskey

From Rolling Thunder Barrel Works, comes the new Rolling Thunder Stouted Whiskey. A first-of-itskind stouted American Single Malt that’s released each February, Rolling Thunder Imperial Stout is aged in whiskey-soaked barrels that are made at Rogue’s Rolling Thunder Barrel Works. Rolling Thunder Stouted Whiskey takes it a step further and starts with barley grown and harvested at Rogue Farms, which is brewed into wash and distilled into whiskey. While Master Distiller Brian Pribyl is distilling the whiskey, Rogue Cooper (barrel-maker) Nate Linquist makes a barrel out of Oregon Oak. The whiskey is aged one year in these Rolling Thunder Barrel Works barrels. Towards the end of that aging period, Brewmaster John Maier brews his imperial stout. Brian’s whiskey is then transferred to new barrels, and John’s imperial stout is transferred to the whiskey-soaked barrels. After nine months, the beer is pulled and released as Rolling Thunder Imperial Stout. The original whiskey is put back into the whiskey- and stout-soaked barrels for an additional two years of aging. Rolling Thunder Stouted Whiskey is then hand-bottled in hand-numbered bottles and topped with a handbranded topper. Opening with subtle aromas of smoke and sea air, Rolling Thunder Stouted Whiskey has notes of dark cocoa, toffee, dried fruit, and a coffee and grain finish.


Bar Business Magazine

March 2019


Newcastle Brown Ale is Reborn with Lagunitas Brewing Company

Four Roses Extends Permanent Lineup with New Bourbon

Heineken USA announces the March 2019 relaunch of Newcastle Brown Ale brewed by Lagunitas Brewing Company, a new brew that celebrates the Altogether Uncommon by bringing together a unique blend of pale and roasted malts with American hops. The new liquid is brewed with American Centennial and Chinook hops, fermented using the Lagunitas’ English house ale yeast. The medium-colored brown ale is smooth, crisp, and slightly roasty with a delicious hoppy twist that’s not too sweet and not too bitter. A range of POS and merchandising materials for on-premise accounts will be available to encourage on-premise drinkers to try this new brown ale. “We are not known for malty beers,” said Jeremy Marshall, Lagunitas Brew Master. “We are really honored and excited to re-imagine the new Newcastle Brown Ale using our malts, hops, and yeast for a silky smooth flavorful experience.”

Four Roses Small Batch Select has been added to Four Roses’ permanent lineup of bourbons. Non-chill filtered and bottled at 104 proof, Small Batch Select launches this spring. Details of which bourbon recipes Master Distiller Brent Elliott selected will be announced this spring, and each will be a six and sevenyear-old Bourbon. On the nose, Small Batch Select offers raspberries, clove, and nutmeg. On the palate, it opens into flavors of apricot, ripe berries, vanilla, and light oak. The finish features notes of spearmint and a touch of cinnamon.

Newcastle Brown Ale

Four Roses Small Batch Select



The Original Strawberry Gin Arrives to the U.S. Puerto de Indias Strawberry Gin

Puerto de Indias is proud to announce the U.S. debut of its Strawberry Gin hailing from Seville, Spain. Puerto de Indias has crafted this extraordinary Strawberry Gin through the expert blending of delicate citrus and juniper gin with fresh distilled strawberries. The result is a wonderfully accessible gin with a deliciously fresh and subtle taste of strawberry and a visually stunning pink color that dares to be different. “Beginning with our launch in Spain five years ago, Puerto de Indias Strawberry Gin has enjoyed instant success among consumers with each successive market we open and is credited with giving birth to a completely new category of rosé gins,” said Jose Sedano, International Development Director for Puerto de Indias. “We are absolutely thrilled to now introduce U.S. consumers to our unconventional gin that is sure to change the way they think about gin forever.” Puerto de Indias Strawberry Gin is available in a 750ml bottle and retails for a suggested price of $26.99.

March 2019

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March 2019 Bar Business Magazine



with Elizabeth Farrell


Tell me a bit about your role at BANKERS HILL BAR + Restaurant.

BANKERS HILL BAR + Restaurant is a neighborhood restaurant offering gourmet cuisine—so the dishes are both approachable and expressive. The craft cocktails complement our menu, while also bridging the connection to the ever-changing craft cocktail world. I see myself as an influencer who is part of the overall creativity of the restaurant and work closely with our chef. The architecture of BANKERS HILL is eclectic and cool— filled with reclaimed wood, chandeliers made from wine bottles, and other handcrafted details. The space itself inspires a lot of creativity. Between this bar and my garden, I have two amazing workspaces!

2 Lead Bartender at BANKERS HILL BAR + Restaurant


iz Farrell’s experience as a certified herbalist and garden designer is reflected in the bar program at BANKERS HILL. Her belief in organic product methods and sustainability shape the flavor profiles and recipes she creates for the cocktail list. Her “mother earth” sensibilities are a perfect complement to BANKERS HILL Chef Gethin’s farm-driven rustic fare. Liz finds combining her love for horticulture and mixology a passionate pastime, and many of the syrups and infusions used in her cocktails are made with herbs and produce grown by Liz in the restaurant’s Mission Hills garden. Prior to joining the team at BANKERS HILL, Liz lived in San Francisco, where she most recently served as lead bartender at Bond Bar and Wish Bar & Lounge, while simultaneously working as lead gardener at Rock & Rose Landscaping.


Bar Business Magazine

In what ways do you combine your love for horticulture and mixology?

I’ve been lucky enough to be able to bartend while working with plants. One day it dawned on me while I was pruning one of my plant allies, Artemisia absinthium [an ornamental plant that is also used as an ingredient in the spirit absinthe and other alcoholic beverages], that I work in two of my creative outlets, and I need to combine them. I became very fascinated with the farm-to-bottle process and started learning everything I could. I have since learned a lot from some talented people in both horticulture and bartending. Eventually I was able to combine my two passions, and the use of plants flows freely through me into my cocktails.


What are some of your favorite herbs to use in cocktails?

I’m a fan of using dried roots in my cocktails and a lot of native edible herbs from California. A few of my favorite are Nettles, Artemisia, and scented Geraniums. They are hoppedup with flavor, and many parts of their system can be utilized in unique ways.


extracting releases volatile oils. These oils are the essence of the plant and hold a lot of their flavor. They’re also vital to complementing the cuisine at BANKERS HILL. Our cocktails should match the exceptional quality of our cuisine.


How do you include sustainability in your bar program?

I try my darndest to no let anything go unused and to reuse anything as often as possible when I can. For example, in the bar we use all the zested or fruit with blemishes in our citrus cordial that’s in our daily punch.


What do you predict will be trending in cocktails for 2019?

I believe we are moving into a time where the bar will be creating more of the ingredients for cocktails in-house, instead of outsourcing. This will include venturing into making cordials, which we’re already doing at BANKERS HILL, and using more fermentation processes, tinctures, and bitters.


Any advice on incorporating sustainability into bar programs?

Don’t be afraid to be weird and creative when it comes to sustainability. It can be overwhelming when you really see the amount of waste. Especially when it comes to unused garnishes, fruits that are a little too ripe, and any overuse of plastic and paper. Just remember mostly everything is reusable or can be made into something else. Beetnik cocktail: potato vodka, root vegetable cordial, dillinfused aquavit, black pepper honey, lemon.

What is the importance of using fresh ingredients?

Using fresh ingredients is vital to the flavor profile of any cocktail. Especially herbs, where muddling, infusing, and really any form of

March 2019







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